The first, Choco Taco... It's a long story (Literally, there's a big article about it right here.) having to do with Burning Man and a public embarrassment for the Bureau of Land Management a few years back.

I will never forget running into a lady who spent months making bacon tamales so she could serve them up -- compliments of the chef -- every day at lunch to dirty, hungry passersby.

So this year, I decided in "ritual" with my secondary "nom de plume" out at Burning Man 2017, one of my gifts (besides keeping an ay-okay record of next week's events and a few ay-okay Margarita-laden karaoke ballads) will be bags of bacon caramel popcorn.

They're no bacon tamales, but I'm no chef either. In that same spirit, I thought I'd put together a list of some of other tasty piggy plates to pork out on this year.

Our epicurean expert on staff, food editor Johnathan Wright, who contributed several tasty and savant-level recipes to this list, so we've put together some items that can be made on playa and others that you'll want to make ahead or have a fancy-ass RV.

Have at it, grease bombs and if you want some sweet and salty crunch come visit me at Camp Journeylizm!

Cook bacon on medium heat until crisp and browned on both sides. Drain on paper towels; keep warm. For each wrap, place flour tortilla on plate; spread 1 tablespoon mayonnaise over top. Place 1 cup lettuce, about 1/2 of a tomato and 3 to 4 slices cooked bacon on top. Roll from one side to the other. Cut in half. Serves 6. (Recipe from Johnathan Wright)

Preheat oven to 425 degrees F. Remove pits from dates. Stuff dates with 1 teaspoon of pimento cheese. Wrap dates with 1/2 slice of bacon and secure with a tooth pic. Place dates on a cooking sheet. Drizzle each with 1/2 teaspoon of honey. Cook for 12-15 minutes or until bacon is done. (Recipe from Laura Clevenger)

* Note: I really like to add a half of an almond in each too to give a crunch. This is one of my absolute favorite appetizers.

Melt both the semisweet chocolate and white chocolate in separate double boilers. Whisk until completely smooth. Remove them from the heat.

Dunk the bacon into the semisweet chocolate and make sure it is completely coated. Let excess drip off and lay on a parchment or waxed paper lined quarter sheet tray. Repeat with all the bacon slices. Drizzle the white chocolate over the chocolate covered bacon. Put the sheet tray in the refrigerator to set, about 20 to 30 minutes. Remove from the sheet tray to a serving dish and serve. (Recipe from Food Network)

12 skewers (if wooden, soaked in water ahead of time to prevent scorching)

24 purchased or already-baked chocolate chip cookies

To grill the bacon: Heat a grill to medium-high heat. Thread bacon onto skewers in an S-shape. Place skewers directly on grill and cook 8 to 12 minutes, rotating as needed to ensure even cooking. Transfer to a plate, let cool and then remove bacon from skewers. Set aside.

Meanwhile, roast the marshmallows: Roast marshmallows directly over the grill using skewers or roasting sticks until cooked to your preference.

Assemble s’mores: Flip one cookie over so it’s upside down. Place a square of chocolate on top of the upside down cookie, then top with grilled marshmallow, bacon and a right side-up second cookie. Serve immediately. Yield: 12 s’mores (Thanks again to Johnathan Wright)

In a large saucepan or small stockpot over medium heat, cook the bacon, stirring occasionally, until crisp, 8 to 10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate and set aside. Add the onion to the bacon fat and cook, stirring occasionally, for 2 minutes. Increase the heat to medium-high, add the pork, and cook, stirring occasionally, until the onions are crisp-tender, 6 to 8 minutes.

Stir in the chili powder and paprika. Stir in the tomatoes (with their juices) and water. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the pork is tender, 35 to 45 minutes. Stir in the beans and about 2/3 of the bacon and cook, stirring occasionally, until heated through, about 10 minutes. Add salt to taste. Serve the chili garnished with the remaining bacon and the sour cream and scallions, if using. Serves 6. (Johnathan Wright)

7. Rigatoni with olives and bacon

6 slices bacon

1/2 large onion, thinly sliced

12 black olives (such as kalamata), pitted and chopped

Small piece (1 to 2 ounce) Parmesan cheese

2 tablespoons marjoram or thyme, coarsely chopped (optional)

8 ounces rigatoni, or other small pasta shape, cooked pre-playa, then tossed with olive oil and stored in a lidded container

In medium skillet, cook bacon until crisp (reserve drippings); blot, coarsely chop and set aside. In bacon drippings, sauté onion until soft and just beginning to brown, about 5 minutes. Heat pre-cooked pasta then transfer serving platter or large shallow bowl. Toss pasta with bacon, onion and olives. Season with salt and pepper, to taste, then toss again. Serve with shavings of fresh Parmesan cheese. Garnish with fresh herbs, if desired. Serves 4. (Johnathan Wright)

8. Bacon cheddar cornbread

8 slices bacon

1 cup yellow cornmeal

1 cup all-purpose flour

1/4 cup sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 large eggs, lightly beaten

1 1/4 cups buttermilk

2 tablespoons butter, melted

1 cup frozen or canned corn, well-drained

1 cup shredded cheddar cheese

Preheat oven to 400 degrees. Slice bacon into bite-sized pieces and cook in a 9-inch cast iron pan until crispy. Remove to a paper towel-lined plate with a slotted spoon and set aside. Discard all but 1 tablespoon of fat from pan. In a large bowl, stir together cornmeal, flour, sugar, baking powder, baking soda, and salt. Add eggs, buttermilk, and melted butter and stir until combined. Fold in corn, half of bacon and half of cheese. Pour batter into pan with bacon grease. Sprinkle remaining cheese and bacon on top. Bake for about 30 minutes or until feels firm when the top is pressed. (Recipe from Spicy Southern Kitchen)

9. Bacon jalapeno grilled cheese

8 slices bacon

1/2 jalapeño chile, finely chopped

1/4 cup butter, softened

8 slices country-style bread

12 oz sharp Cheddar cheese, sliced

In 8-inch skillet, cook bacon over medium-high heat until crisp. Remove from skillet to paper towel. Add chile to bacon drippings in skillet; cook and stir 1 to 2 minutes. Place chile on paper towel. Spread butter on both sides of each slice of bread. Top each of 4 bread slices with layer of cheese, chopped chile, 2 slices of bacon and another layer of cheese. Cover each with second slice of bread. Heat 12-inch nonstick skillet over medium-high heat. Cook sandwiches until bread is browned and cheese begins to melt. Turn sandwiches; cook until cheese is completely melted. (Recipe from Betty Crocker)

Preheat oven to 350°. Prick potatoes all over with a fork and rub with oil; season generously with salt and pepper. Place potatoes directly on an oven rack and roast until very soft when squeezed and skin is crisp, 60–75 minutes. Cut open each potato; season with salt and pepper and top with butter, bacon, cheese, and chives. (Recipe from Bon Appetit)

* Note: This could be a good one to make ahead of time, wrap in foil and have ready when you get back from an exhausting day on the playa.

11. Camping-easy breakfast burrito

4 large eggs

Salt

Ground black pepper

4 thick slices bacon

2 (10-inch) flour tortillas

1/2 cup shredded cheddar cheese

1/3 cup roasted tomato salsa

1/4 cup milk (optional)

Place the bacon in a large frying pan. Cook over medium heat until browned and crispy. Transfer to a paper-towel-lined plate and set aside. Remove all but about 2 teaspoons of the bacon fat from the pan and set it aside.

Crack eggs in the pan, mix over low heat and add milk if desired to moisten. Add cheese. Cook the eggs til fluffy and pan is relatively dried out. Pour eggs into tortillas, crumble bacon and add to eggs. Warm tortilla in pan if dried enough. Add salsa. Fold the short sides in and the bottom flaps up, then roll up into burritos and serve. (Recipe from years of hasty breakfast making in the woods)

12. Elvis sandwich

8 slices of bacon

3 small bananas

¼ cup flour

½ cup blackberries

3 tablespoons sugar

½ lemon, juiced

Or ¼ cup tart blackberry jam

8 slices soft, French Bread

¼ cup butter, softened

½ cup peanut butter

Cook the bacon in a medium sized frying or saute pan. Drain on paper towels. Meanwhile, place the blackberries, sugar and lemon juice in a small pot and cook over medium heat until the berries give off their juice when mashed with a fork and sugar is dissolved. Stir and cook to desired thickness. Or, use a tart blackberry jam.

Slice the bananas crosswise into 2 to 3 inch segments and then lengthwise into slices a little thicker than ¼ inch. Dust the bananas with flour and fry in the bacon fat remaining in the saute pan until golden brown. Butter one side of each slice of bread. Spread 2 tablespoons of peanut butter on the other side of 4 of the slices. Layer bacon, bananas and 1 tablespoon of blackberry jam on top of the peanut butter. Top with the other slice of buttered bread with the butter facing out. Wipe out the saute pan and grill the sandwiches until golden brown. Serve the sandwiches warm from the pan. (Recipe from Everyday Southwest)

13. Bacon caramel popcorn

6 slices bacon

5 cups popped popcorn (preferably plain)

1/2 cup packed brown sugar

4 tbsp butter

2 tbsp light corn syrup

1/4 tsp baking soda

1/3 cup toasted, chopped pecans

Preheat your oven to 250 degrees F. Line a rimmed baking sheet with foil, and spray the foil with nonstick cooking spray. Cook the bacon in a skillet until crispy, then drain off the fat and let it cool. Once cool, coarsely chop the bacon into half-inch pieces. Place the bacon, popcorn, and chopped pecans into a large bowl and toss them together. In a small saucepan, combine the brown sugar, butter, and corn syrup and stir them together over medium heat.

Once the sugar and butter have melted, stop stirring and insert a candy thermometer. Continue to cook the sugar until it reaches 238 degrees F (114 C) on the candy thermometer, which should only take 3-4 minutes. Once at the proper temperature, remove the pan from the heat, add the baking soda, and stir vigorously. The sugar mixture will foam up, so be careful during this step. Pour the foamy sugar over the popcorn mixture in the bowl and quickly stir everything together, making sure the popcorn, nuts, and bacon are coated with caramel. Spread the popcorn out over the prepared baking sheet. Bake it for about 45 minutes, stirring every 15 minutes to distribute the caramel.

Once it is golden brown and crunchy, take the popcorn out of the oven and allow it to cool completely. Store Bacon Caramel Popcorn in an airtight container at room temperature for up to a week. (Recipe from the Spruce)